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Ingredientes
- 3 x 2 lb. octopuses, thawed if frzn and rinsed
- 1 x Lemon, cut into 1/4 "slices
- 2 tsp Salt
- 1 tsp Whole black peppercorns
- 1 1/2 c. Extra-virgin extra virgin olive oil (preferably Greek)
- 1/4 c. Red-wine vinegar
- 2 1/2 Tbsp. Dry oregano
Direcciones
- Cut octopus pouches (heads) from tentacles, leaving sufficient pouch to keep tentacles attached in 1 piece (for small octopuses throw away pouches.) In a 8 qt kettle combine octopus pouches and tentacles, lemon, salt, peppercorns, and water to cover by 1 inch and simmer gently, covered, till octopus is knife-tender, 20 to 30 min. In a colander drain octopus and cold till it can be handled. With hands rub off purplish skin from pouches and tentacles (skin around suction c. may not come off completely). In a large bowl whisk together remaining ingredients and salt and pepper to taste and add in octopus, turning to coat. Marinate octopus, covered and chilled, 1 day.
- Prepare grill.
- Transfer octopus to paper towels to drain and reserve marinade. Grill octopus on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, till browned, about 6 min. Cut octopus into bite-size pcs (leave small octopus whole) and toss with reserved marinade.
- Octopus may be made 1 day ahead and chilled, covered. Serve octopus at room temperature.
- Serves 12
- Best of Gourmet
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 12 servings | |
| Calories 370 | |
| Calories from Fat 256 | 69% |
| Total Fat 28.89g | 36% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 389mg | 16% |
| Potassium 18mg | 1% |
| Total Carbs 0.77g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.09g | 0% |
| Protein 28.01g | 45% |
